Chilli Sambal

SAMBAL OELEK

Ingredients:
200 g red chillies
1 cup water
1 tsp salt
1 tsp sugar
1 tbsp vinegar
1 tbsp sunflower oil

Method:
Remove stalks from chillies, chop roughly. (Wearing gloves is advised). Combine in a pan with water and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes.
Pour the chillies into a food processor, add salt, sugar, vinegar and oil, blend until finely chopped.

Store in a small glass jar in the fridge for up to two weeks.



SAMBAL BELACHAN

Ingredients:
8 red chillies, chopped roughly (preferably Thai)
10 Asian shallots, chopped
1 tbsp shrimp paste (belachan)
2 tbsp lime juice
1 tsp sugar
1 tsp salt

Method:
Combine all ingredients in food processor. Put in sterilised jar/s. Keeps for ages in the fridge.